Subscribe to this blog

Follow by Email

Search This Blog

Pages

Mushroom Crepe Cake

On the weekend we went to CostCo and I bought a 1.5 lb pack of sliced mini bella mushrooms. After I bought it I kept thinking what am I gonna do with all these mushrooms!!!! I remember seeing a Mushroom Crepe Cake recipe on Smitten Kitchen that looked amazing. My main changes were to substitute some of the butter with olive oil and reduce the cheese. I went to Wal-Mart this morning to pick up flour and chives. The chives were not looking very fresh so I skipped it in the recipe. I was so tempted to add some garlic but by the time I decided to the onions were done and it was too late. I doubled the amount of black pepper because I knew we would not even taste 1/4 tsp of black pepper. I think it could have used even more. This tasted absolutely amazing.....

In a large saute pan, heat 1 tbsp oil over medium heat. Add the onion and cook till it sweats, don't brown. Add the mushrooms, 1 tbsp oil, salt and pepper. Cook until the mushrooms are soft. Sprinkle with flour and slowly stir in milk. Reduce liquid by half. Add cheese and stir till it melts. Remove from heat.

Whisk together flour and salt. Combine eggs, water and melted butter. Slowly whisk wet ingredients into dry ingredients. Keep in fridge for one hour or up to 48 hours.

Heat a non-stick pan. Spray with some oil. Add 2 tbsp of batter and swirl pan to spread the batter. Cook 30 seconds. Flip and cook another 10 seconds. The first one usually doesn't turn out good. Most people will toss this but I say eat it...these are delicious just plain. Lay crepes on a cutting board to cool (it's okay if they overlap). Continue until all crepes are cooked.

Lightly spray plate with some oil. Layer 2 crepes. Put a thin layer of filling. Layer one crepe and continue alternating between filling and crepe ending with crepe. You will have crepes leftover.
Broil until edges brown.